I love the smell of fresh cookies. John was soon beside me, hovering over the counter, his hand poised to pick the perfect one.
"You know, honey I should teach you how to bake these. Or at the very least, write the recipe down so that if anything ever happened so that I couldn't bake or something happened to me, you'd still have your cookies."
John shook his head.
"No. I just wouldn't have them again. "
"Oh, come on. Someone else could make those. Even Kevin could, they are so easy!"
He finally chose a cookie, cradling it gingerly in his hands, and met my gaze.
"No. I wouldn't eat them. Nobody makes cookies like you." He licked chocolate off a finger and smiled.
John's Applesauce Oatmeal Cookies
Before John was diagnosed with Diabetes type 2, he enjoyed these on a regular basis. After the diagnosis I made it my mission to perfect them using brown sugar Splenda. Splenda changes their texture to a drier, more crumbly cookie, but he can still enjoy them! I included the instructions for both ways.
2 cups flour
3 cups quick oats
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 1/3 cups butter, softened
1 cup brown sugar Splenda and 1/2 cup unsweetened applesauce (or 2 cups of brown sugar)
1 3/4 cups chocolate chips
Pre-heat oven to 350 F.
In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside. In a bowl using an electric mixer, beat the butter until fluffy. Add the Splenda and blend well. Scrape down the side of the bowl and add the applesauce and eggs. Blend somewhat, but only until it's combined. It will look rough and chunky but that's okay. When Splenda is in a recipe, it doesn't blend together like it would if there was actual sugar in the mixture. If you use regular brown sugar, it will all blend up beautifully like regular cookie batters do.
Add the oatmeal/flour mixture, stirring on low until the batter comes together. Turn out into a large bowl and stir in 1 3/4 cups of semi-sweet chocolate chips.
Spoon the cookies out in heaped tablespoons onto a cookie sheet about 1 1/2 inches apart, shaping with your fingers into roundish disks and pressing down slightly with the palm of your hand.
Bake in the middle of the oven for 10 minutes until lightly golden and set in the middle. Remove immediately to a wire rack to cool. Store in an airtight container for a few days or freeze them up to a few weeks.
Makes about 2 1/2 dozen